142 variantes (calcar para ver):

+ aitchbone	n	1	[ cut ]	eng-30-07663118-n	a cut of beef including the H-shaped rump bone
+ at_any_rate	r	2	[ percoid cut ]	eng-30-00104661-r	if nothing else (`leastwise' is informal and `leastways' is colloquial)
+ at_least	r	1	[ percoid cut ]	eng-30-00104661-r	if nothing else (`leastwise' is informal and `leastways' is colloquial)
+ bacon	n	1	[ cut ]	eng-30-07670433-n	back and sides of a hog salted and dried or smoked; usually sliced thin and fried
+ bacon_strip	n	1	[ cut ]	eng-30-07670657-n	a slice of bacon
+ beef_loin	n	1	[ cut ]	eng-30-07658814-n	cut of meat from a loin of beef
+ beef_neck	n	1	[ cut ]	eng-30-07661486-n	a cut of beef from the neck of the animal
+ beef_patty	n	1	[ cut ]	eng-30-07664121-n	a patty of ground cooked beef
+ beef_roast	n	1	[ cut ]	eng-30-07663796-n	cut of beef suitable for roasting
+ beef_tenderloin	n	1	[ cut ]	eng-30-07659968-n	beef loin muscle
+ beefsteak	n	1	[ cut ]	eng-30-07658168-n	a beef steak usually cooked by broiling
+ blade	n	5	[ cut ]	eng-30-07661165-n	a cut of beef from the shoulder blade
+ blade_roast	n	1	[ cut ]	eng-30-07661273-n	a roast cut from the blade
+ bottom_round	n	1	[ cut ]	eng-30-07662517-n	cut from the round; suitable for pot roast
+ breast_of_lamb	n	1	[ cut ]	eng-30-07667480-n	a cut of lamb including the breastbone and attached muscles dressed as meat
+ breast_of_veal	n	1	[ cut ]	eng-30-07665983-n	usually stuffed and roasted
+ brisket	n	1	[ cut ]	eng-30-07657547-n	a cut of meat from the breast or lower chest especially of beef
+ Canadian_bacon	n	1	[ cut ]	eng-30-07670995-n	from a boned strip of cured loin
+ Chateaubriand	n	2	[ cut ]	eng-30-07660361-n	a very thick center cut of beef tenderloin
+ chine	n	1	[ cut ]	eng-30-07654538-n	cut of meat or fish including at least part of the backbone
+ chine	v	1	[ cut ]	eng-30-01323202-v	cut through the backbone of an animal
+ choke	v	3	[ human cut ]	eng-30-01570744-v	wring the neck of
+ chop	n	2	[ cut ]	eng-30-07653982-n	a small cut of meat including part of a rib
+ chop	v	1	[ cut ]	eng-30-01258091-v	cut into pieces
+ chop_steak	n	1	[ cut ]	eng-30-07664121-n	a patty of ground cooked beef
+ chop_up	v	1	[ cut ]	eng-30-01258091-v	cut into pieces
+ chopped_steak	n	1	[ cut ]	eng-30-07664121-n	a patty of ground cooked beef
+ chopsteak	n	1	[ cut ]	eng-30-07664121-n	a patty of ground cooked beef
+ chuck	n	2	[ cut ]	eng-30-07656452-n	the part of a forequarter from the neck to the ribs and including the shoulder blade
+ chuck_short_ribs	n	1	[ cut ]	eng-30-07656645-n	between the chuck and the brisket
+ club_steak	n	1	[ cut ]	eng-30-07660463-n	small steak from the front of the short loin of beef
+ confit	n	1	[ cut ]	eng-30-07581132-n	a piece of meat (especially a duck) cooked slowly in its own fat
+ crown_roast	n	1	[ cut ]	eng-30-07668356-n	a roast of the rib section of lamb
+ cut_of_beef	n	1	[ cut ]	eng-30-07656077-n	cut of meat from beef cattle
+ cut_of_lamb	n	1	[ cut ]	eng-30-07667326-n	cut of meat from a lamb
+ cut_of_mutton	n	1	[ cut ]	eng-30-07667042-n	cut of meat from a mature sheep
+ cut_of_pork	n	1	[ cut ]	eng-30-07668902-n	cut of meat from a hog or pig
+ cut_of_veal	n	1	[ cut ]	eng-30-07665595-n	cut of meat from a calf
+ Delmonico_steak	n	1	[ cut ]	eng-30-07660463-n	small steak from the front of the short loin of beef
+ entrecote	n	1	[ cut ]	eng-30-07656866-n	cut of meat taken from between the ribs
+ filet	n	1	[ cut ]	eng-30-07660065-n	a boneless steak cut from the tenderloin of beef
+ filet	v	2	[ cut small_indefinite_amount ]	eng-30-01249294-v	cut into filets
+ filet_mignon	n	1	[ cut ]	eng-30-07660686-n	small steak cut from the thick end of a beef tenderloin
+ fillet	n	1	[ cut ]	eng-30-07660065-n	a boneless steak cut from the tenderloin of beef
+ fillet	v	2	[ cut small_indefinite_amount ]	eng-30-01249294-v	cut into filets
+ fish_steak	n	1	[ cut ]	eng-30-07658058-n	cross-section slice of a large fish
+ flank	n	3	[ cut ]	eng-30-07657757-n	a cut from the fleshy part of an animal's side between the ribs and the leg
+ flank_steak	n	1	[ cut ]	eng-30-07658461-n	a cut of beef from the flank of the animal
+ flat_bone	n	1	[ cut ]	eng-30-07659308-n	part of the sirloin next to the wedge bone
+ flitch	n	2	[ cut ]	eng-30-07669211-n	salted and cured abdominal wall of a side of pork
+ flitch	n	1	[ cut ]	eng-30-07791937-n	fish steak usually cut from a halibut
+ forequarter	n	1	[ cut ]	eng-30-07655898-n	the front half of a side of meat
+ foreshank	n	1	[ cut ]	eng-30-07657233-n	a cut of meat from the upper part of a front leg
+ fricandeau	n	1	[ cut ]	eng-30-07666071-n	larded veal braised and glazed in its own juices
+ gammon	n	2	[ cut ]	eng-30-07669367-n	hind portion of a side of bacon
+ gammon	n	1	[ cut ]	eng-30-07669891-n	meat cut from the thigh of a hog (usually smoked)
+ gigot	n	1	[ cut ]	eng-30-07668588-n	lamb leg suitable for roasting
+ ham	n	1	[ cut ]	eng-30-07669891-n	meat cut from the thigh of a hog (usually smoked)
+ ham_hock	n	1	[ cut ]	eng-30-07668481-n	a small cut of meat from the leg just above the foot
+ hamburger_steak	n	1	[ cut ]	eng-30-07664121-n	a patty of ground cooked beef
+ hindquarter	n	1	[ cut ]	eng-30-07655988-n	the back half of a side of meat
+ hindshank	n	1	[ cut ]	eng-30-07657337-n	a cut of meat from the upper part of a rear leg
+ jambon	n	1	[ cut ]	eng-30-07669891-n	meat cut from the thigh of a hog (usually smoked)
+ joint	n	4	[ cut ]	eng-30-07580782-n	a piece of meat roasted or for roasting and of a size for slicing into more than one portion
+ lamb_chop	n	1	[ cut ]	eng-30-07667974-n	chop cut from a lamb
+ lamb_roast	n	1	[ cut ]	eng-30-07668215-n	a cut of lamb suitable for roasting
+ lamb-chop	n	1	[ cut ]	eng-30-07667974-n	chop cut from a lamb
+ lambchop	n	1	[ cut ]	eng-30-07667974-n	chop cut from a lamb
+ leastways	r	1	[ percoid cut ]	eng-30-00104661-r	if nothing else (`leastwise' is informal and `leastways' is colloquial)
+ leastwise	r	1	[ percoid cut ]	eng-30-00104661-r	if nothing else (`leastwise' is informal and `leastways' is colloquial)
+ leg	n	5	[ cut ]	eng-30-07655505-n	the limb of an animal used for food
+ leg_of_lamb	n	1	[ cut ]	eng-30-07668588-n	lamb leg suitable for roasting
+ loin	n	1	[ cut ]	eng-30-07658678-n	a cut of meat taken from the side and back of an animal between the ribs and the rump
+ loin_of_lamb	n	1	[ cut ]	eng-30-07667872-n	meat from a loin of lamb
+ minute_steak	n	1	[ cut ]	eng-30-07658580-n	a thin steak that can be cooked quickly
+ mutton_chop	n	1	[ cut ]	eng-30-07666847-n	chop cut from a mature sheep
+ neck	n	3	[ cut ]	eng-30-07661357-n	a cut of meat from the neck of an animal
+ New_York_strip	n	1	[ cut ]	eng-30-07662719-n	steak from upper part of the short loin
+ parched	a	2	[ cookery cut bread ]	eng-30-00618040-a	toasted or roasted slightly
+ picnic_ham	n	1	[ cut ]	eng-30-07670147-n	shoulder of a hog usually smoked
+ picnic_shoulder	n	1	[ cut ]	eng-30-07670147-n	shoulder of a hog usually smoked
+ pin_bone	n	1	[ cut ]	eng-30-07659425-n	part of the sirloin between the flat bone and the porterhouse
+ plate	n	7	[ cut ]	eng-30-07657664-n	the thin under portion of the forequarter
+ poitrine_d'agneau	n	1	[ cut ]	eng-30-07667480-n	a cut of lamb including the breastbone and attached muscles dressed as meat
+ pork_belly	n	1	[ cut ]	eng-30-07669713-n	side of fresh pork
+ pork_loin	n	1	[ cut ]	eng-30-07669470-n	meat from a loin of pork
+ pork_roast	n	1	[ cut ]	eng-30-07669788-n	cut of pork suitable for roasting
+ pork_tenderloin	n	1	[ cut ]	eng-30-07660283-n	pork loin muscle
+ porkchop	n	1	[ cut ]	eng-30-07670254-n	chop cut from a hog
+ porterhouse	n	1	[ cut ]	eng-30-07660800-n	large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
+ porterhouse_steak	n	1	[ cut ]	eng-30-07660800-n	large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
+ pot_roast	n	1	[ cut ]	eng-30-07661711-n	cut of beef suitable for simmering in liquid in a closed pot
+ prosciutto	n	1	[ cut ]	eng-30-07670328-n	Italian salt-cured ham usually sliced paper thin
+ rack	n	2	[ cut ]	eng-30-07668073-n	rib section of a forequarter of veal or pork or especially lamb or mutton
+ rack_of_lamb	n	1	[ cut ]	eng-30-07668356-n	a roast of the rib section of lamb
+ rib	n	3	[ cut ]	eng-30-07656741-n	cut of meat including one or more ribs
+ rib_roast	n	1	[ cut ]	eng-30-07661950-n	a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
+ roast	a	1	[ cut ]	eng-30-00618377-a	(meat) cooked by dry heat in an oven
+ roast	n	1	[ cut ]	eng-30-07580782-n	a piece of meat roasted or for roasting and of a size for slicing into more than one portion
+ roast	v	1	[ cookery cut ]	eng-30-00324560-v	cook with dry heat, usually in an oven
+ roast_beef	n	1	[ cut ]	eng-30-07663796-n	cut of beef suitable for roasting
+ roast_lamb	n	1	[ cut ]	eng-30-07668215-n	a cut of lamb suitable for roasting
+ roast_pork	n	1	[ cut ]	eng-30-07669788-n	cut of pork suitable for roasting
+ roast_veal	n	1	[ cut ]	eng-30-07665844-n	cut of veal suitable for roasting
+ roasted	a	1	[ cut ]	eng-30-00618377-a	(meat) cooked by dry heat in an oven
+ round	n	10	[ cut ]	eng-30-07662156-n	a cut of beef between the rump and the lower leg
+ round_steak	n	1	[ cut ]	eng-30-07662275-n	a lean cut of beef from between the rump and the shank
+ rump	n	2	[ cut ]	eng-30-07662833-n	fleshy hindquarters; behind the loin and above the round
+ rump_roast	n	1	[ cut ]	eng-30-07662978-n	a cut of beef or veal from the fleshy hindquarters of the animal
+ rump_steak	n	1	[ cut ]	eng-30-07662618-n	a steak cut from the rump
+ saddle	n	3	[ cut ]	eng-30-07667636-n	cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
+ saddle_of_lamb	n	1	[ cut ]	eng-30-07667778-n	backbone and both loins of a lamb
+ scrag	n	3	[ cut ]	eng-30-07665713-n	the lean end of a neck of veal
+ scrag	n	2	[ cut ]	eng-30-07666933-n	lean end of the neck
+ scrag	v	2	[ human cut ]	eng-30-01570744-v	wring the neck of
+ scrag_end	n	1	[ cut ]	eng-30-07665713-n	the lean end of a neck of veal
+ shank	n	1	[ cut ]	eng-30-07657068-n	a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
+ shin	n	2	[ cut ]	eng-30-07657440-n	a cut of meat from the lower part of the leg
+ shin_bone	n	1	[ cut ]	eng-30-07657440-n	a cut of meat from the lower part of the leg
+ short_ribs	n	1	[ cut ]	eng-30-07661845-n	cut of beef containing rib ends near the sternum
+ shoulder	n	2	[ cut ]	eng-30-07661583-n	a cut of meat including the upper joint of the foreleg
+ side	n	9	[ cut ]	eng-30-07655626-n	a lengthwise dressed half of an animal's carcass used for food
+ side_of_bacon	n	1	[ cut ]	eng-30-07669211-n	salted and cured abdominal wall of a side of pork
+ side_of_beef	n	1	[ cut ]	eng-30-07655790-n	dressed half of a beef carcass
+ side_of_meat	n	1	[ cut ]	eng-30-07655626-n	a lengthwise dressed half of an animal's carcass used for food
+ side_of_pork	n	1	[ cut ]	eng-30-07669588-n	dressed half of a hog carcass
+ sirloin	n	1	[ cut ]	eng-30-07658958-n	the portion of the loin (especially of beef) just in front of the rump
+ sirloin_steak	n	1	[ cut ]	eng-30-07659684-n	a cut of beef from the sirloin
+ sirloin_tip	n	1	[ cut ]	eng-30-07659560-n	a cut of beef from the upper end of the sirloin
+ sparerib	n	1	[ cut ]	eng-30-07656961-n	a cut of pork ribs with much of the meat trimmed off
+ spareribs	n	2	[ cut ]	eng-30-07671459-n	cut of pork from the rib section with most of the meat trimmed off
+ standing_rib_roast	n	1	[ cut ]	eng-30-07661950-n	a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
+ steak	n	1	[ cut ]	eng-30-07657903-n	a slice of meat cut from the fleshy part of an animal or large fish
+ strip_steak	n	1	[ cut ]	eng-30-07662719-n	steak from upper part of the short loin
+ T-bone_steak	n	1	[ cut ]	eng-30-07661002-n	small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
+ tenderloin	n	2	[ cut ]	eng-30-07659793-n	the tender meat of the loin muscle on each side of the vertebral column
+ top_round	n	1	[ cut ]	eng-30-07662406-n	roast cut from the round; usually suitable for roasting
+ tournedos	n	1	[ cut ]	eng-30-07660590-n	thick steak cut from the beef tenderloin
+ undercut	n	2	[ cut ]	eng-30-07659793-n	the tender meat of the loin muscle on each side of the vertebral column
+ veal_roast	n	1	[ cut ]	eng-30-07665844-n	cut of veal suitable for roasting
+ Virginia_ham	n	1	[ cut ]	eng-30-07670044-n	a lean hickory-smoked ham; has dark red meat
+ wedge_bone	n	1	[ cut ]	eng-30-07659196-n	part of the sirloin nearest the rump

Seminario de Lingüística Informática - Grupo TALG, Universidade de Vigo, 2019
Deseño e programación: Xavier Gómez Guinovart & Miguel Solla